Thursday, March 10, 2011

Toasty English Muffin Bread

When I was a little girl and sick my Grammy would give me toast and gingerale. That was back when there was still real ginger in gingerale, before everything was artificially flavored. Artificial food, no wonder we are sick.
There is nothing artificial in this wonderful old fashioned bread, lots of "nooks and crannies" for butter, cream cheese or jam. Perfect for toast. Perfect on a cold snowy day when you have a head cold.
Yes, toast this and slather with butter, mmmm.
No kneading and just on rising, can't beat that.
Here's the recipe:
2 cups whole grain flour, spelt or wheat
4 cups all purpose (or white spelt)
1 tablespoon yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
2 tablespoons cornmeal
Grease 2 loaf pans then sprinkle with the cornmeal, set aside.
 Mix all the dry ingredients in a large mixer bowl.
Warm milk and water to about 120F (warm to the touch), add to the dry
and mix for 10 minutes. This will be between a dough and a batter, very sticky.
Spoon into prepared pans.
Cover with clean dish towel for 40 minutes.
Preheat oven to 425F.
Should be doubled in bulk.
Bake for 25 minutes, top should be nice and brown and if you use a thermometer it will read 190F. when done.
Let cool in pan for 10 minutes then remove to wire rack.
When cool, slice and toast, or not, it makes a good sandwich too. I'm having it for dinner with tomato soup also found on this blog.

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